Mutton Haunch

Ingredients

• Six pounds of leg of lamb
• Three cups of vinegar
• Pepper/Salt 
• Four cups of flour
• Quarter pound of butter
• Any flavor of jelly

Directions 

1. Lay the leg of lamb in vinegar and water a few hours before (around 3-4 hours).
2. Rub the leg of lamb with salt and pepper an hour before inserting into oven. 
3. Make a paste with two cups of flour and water. Set oven to 325 degrees.
4. Before inserting into the oven cover the leg of lamb with the paste. Cook the leg of lamb for 15 minutes for each pound.
5. When the lamb is half done, take it out of the oven and take the flour paste off. Then baste the meat with the juices within the pan and cover the leg of lamb in cup of flour. 
6. 30 minutes before done stir a quarter a pound of butter into the pan, baste the mutton, and cover with a cup of flour again.
7. Best to eat with a port wine. When serving add some jelly to the gravy.

Source — La Cuisine Creole
Prepared by Zak Kilpatrick
Louisiana Anthology
September 20, 2022

Yellow Rice and Sausage

Ingredients

• Bell Pepper
• Onion
• Celery
• Down Home Sausage
• Yellow Rice
• Vegetable Oil

Directions

1. Take a large pot and drizzle vegetable oil on the bottom and allow it to heat up.
2. Wash vegetables and dice them up.
   
   
   
3. When pot is heated, add vegetables and saute for 5 minutes.
4. Take sausage, cut into coins, and then add into pot.
5. Saute sausage for 5 mins.
6. Add a bag of yellow rice, and cook per instructions on the bag. 
7. Let dish cool and serve! 
   
   
   

Prepared by Noah Beeson & Erina Beeson
Louisiana Anthology
September 23, 2022

Vietnamese Caramelized Pork & Eggs

Ingredients

• 2 lb (907.2 g) pork I like 50% belly 50% shoulder
• tap water for first boil
• 6 fl oz Rico coconut soda Coke or 7-Up works in a pinch
• 3 tbsp fish sauce
• 2 tsp salt
• filtered water
• 4 tbsp caramel color (nuoc mau) Depending on how dark your caramel sauce gets, you may not need to use all of it.
• 8 large hard-boiled eggs
• 1 yellow onion split into 8 large chunks

Directions

1. Cut the pork into 1.5" cubes. I like this size for ease of eating, and it cooks faster than 1 huge chunk of pork.
2. Bring 2-3 quarts of tap water boiling on high, or enough to fully submerge the pork. When the water's boiling, add the pork for 1-2 minutes just to clean it. Drain then rinse the pork under running water until the water is clear.
3. Add the coconut soda, fish sauce and salt to the pot, then add filtered water so it just about covers the pork.
4. Turn the heat to high. When boiling, lower heat to about 25% heat or until you still see a low boil. Simmer for about 1.5 to 2 hours total, leaving covered for the first 40 minutes. Check and stir the pot every 20 minutes. The longer you cook it, the softer the pork gets. After 40 minutes, remove the cover to let the liquid reduce so you get a more concentrated sauce later.
5. Make the caramel color (nuoc mau) in a separate pot and add it to the pot of thit kho.
6. Make the hard-boiled eggs: add the eggs to a pot and cover the eggs with cold water by 1 inch. Bring to a boil on medium-high heat. Remove from heat and let it sit for 8 minutes. Cool under running water and peel the shells.
7. During the last ~30-40 minutes of cooking add the peeled eggs and onions.
8. The final goal is to reduce the liquid about 1/3 of the starting amount, but you can do it based your own taste of the sauce and pork softness. When the pork hits a doneness you like, re-season with salt or fish sauce, or add water to thin out to your taste. Remember you want it a bit saltier since it will dilute when eating with rice.

Source — Hungry Huy
Prepared by Mai Nguyen
Louisiana Anthology
September 22, 2022

The Way to Make Good Coffee and Tea

Ingredients

• coffee grounds or loose leaf tea
  
• water
  

Directions

1. For making coffee or tea, never boil the water more than three or four minutes as most of its natural properties escape by evaporation, leaving very insipid liquid when boiled very long, which spoils the coffee or tea. Never use the water left in the tea-kettle over night, but have fresh boiled water always if you want good coffee or tea.
2. For tea, have an earthen or china pot, scald it out well and set on the stove, where it will dry and keep hot, when dry put in two teaspoonfuls of tea, let heat a minute or two and ten minutes before serving, pour in a pint of fresh boiling water.

Source — New Orleans Cook Book.
Prepared by Mai Nguyen
Louisiana Anthology
September 22, 2022

Filling for Lemon Pies

Ingredients

• 
  juice from 2 lemons
• 2 cups flour, plus 4 tablespoonsful flour
• 3 cups sugar
• 4 eggs
• 2 cups water
• 1 teaspoonful of Dixie lemon extract

Directions

1. Grate the yellow covering and squeeze out the juice of 2 lemons into a granite pan.
2. Add 2 cups flour, 2 cups sugar, the yolks of 4 eggs, reserving the whites in a separate dish, add 4 tablespoonsful flour, 2 cups water added slowly while stirring.
3. When smooth, cook until thich enough to pour into the crust, which should be already baked.
4. Beat the 4 whites of eggs into a froth, add 1 cup sugar, 1 teaspoonful of Dixie lemon extract.
5. Pour over the pies, return to oven until the white top becomes a light brown.

Source — New Orleans Cook Book.
Prepared by Mai Nguyen
Louisiana Anthology
September 22, 2022

Sponge Cake

Ingredients

• 1 cup flour
  
• 1 cup sugar
• 1 teaspoon Dixie baking powder
• 3 eggs

Directions

1. Sift 1 cup flour, 1 sup sugar and 1 teaspoon Dixie baking powder together.
2. Then break 3 eggs into it.
3. And only beat enough to get a smooth batter.

Source — New Orleans Cook Book
Prepared by Mai Nguyen
Louisiana Anthology
September 22, 2022

Bruce's Chili

Ingredients

• 6 pounds lean ground beef. Rough ground if you can find it.
• 2 14.5 oz. cans Hunts Fire-Roasted Diced Tomatoes. Regular diced tomatoes will also work.
• 1 29 oz can Tomato Sauce
• 1 28 oz can Crushed Tomatoes
• 1 12 oz can Tomato Paste
• 2 10 oz cans Rotel Tomatoes Original
• 1 qt Beef Stock
• 4 onions
  
• 4 bell peppers
• 1 bunch of celery
• 3 Tbs minced garlic
• 1 7 oz. of chopped chipotle in adobo sauce
• 1 Tbs Fancy Light Chili Powder
• 1 Tbs Chipotle Chili Powder
• 1 Tbs Fiesta Chili Powder
• 3 Tbs smoked paprika
• 2 Tbs Oregano
• 2 tsp ground coriander
• 1 tsp cumin
• 1 tsp coriander
• 2 Tbs Creole seasoning
  

Creole seasoning 

• 1 Tbsp salt
• 1 Tbsp garlic powder
• 1 Tbsp onion powder
• 1½ tsp black pepper
• 1½ tsp white pepper
• 1½ tsp red pepper (cayenne)

Directions

1. Combing the stock, diced tomatoes, crushed tomatoes, and tomato sauce in a large stock pot. Simmer on low.
2. Dice the vegetables.
3. Sauté the vegetables. Add them to the stock.
4. Brown the ground meat. Drain. 
5. Add the meat to the stock.
6. Add the spices. Add Creole seasoning to taste.
7. Simmer 30 minutes to a couple of hours to all the flavors to blend.

Source — Bruce R. Magee
Prepared by Bruce R. Magee
Louisiana Anthology
September 21, 2022